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Bangin’ lemongrass, a zingy pickle and a cool Thai
basil aioli make this the freshest-tasting sandwich
for the warmer months. Here, Derek Sarno puts his own spin on the Vietnamese-inspired street food classic with a vibrant lemongrass-glazed tofu that really packs a punch. Try adding the baked tofu to salads, stir-fries and wraps too. See method
of the reference intake
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